Greece

Mildly spicy red peppers stuffed with creamy Greek feta cheese. The ultimate Greek indulgence.

These thin, 2” to 3” chilies have a bright yellowish-green, wrinkled skin. They have a slightly sweet flavor that with a little bit of heat.

Bruschetta topped with olives (Halkidiki green olives, Kalamata olives), sunflower oil, Florina red pepper strips, capers, chopped garlic, red wine vinegar, spices, sea salt, and citric acid.

This muffuletta salad is comprised of olives, sunflower oil, red peppers, cauliflower, carrots, celery, pepperoncini, garlic flakes, red wine vinegar, capers, spices, sea salt, and citric acid.

Greece’s favorite varietals of red and green peppers marinated in a light sunflower oil.

Everyone’s childhood favorite was bound to grow up sometime! The classic pitted black olive has been turned up a notch by using a Greek Halkidiki varietal that’s been hand-harvested and gently cured.

A unique product made from small diced all-natural olives, capers, and sweet peppers. Ideal for retail and foodservice applications alike.

Kalamata and Mt. Athos olives mixed with crunchy pickled garlic, sweet red peppers, and zesty caperberries.

Assortment of Greek olives, red peppers, carrots, cauliflower, celery, and spicy jalapeno. Marinated in rich herbs and sunflower oil.

Greece’s best-loved grating cheese, Myzithra is fast becoming one of America’s favorite cheeses. Myzithra is made from the whey left from the production of hard cheeses. The hard texture and salty taste makes a delicious topper for pastas, pizzas, stews, soups and salads. It is also a perfect substitute for any recipes that call for parmesan.